Lentil, Cod, and Almond Soup, an excellent first course, comforting on the coldest days and very beautiful to bring to the table. I happen to prepare it even when I have guests, accompanying it with delicious toasted walnut bread, which I usually make by hand. In this recipe, I do not add salt because my experience tells me that even if desalted, the cod retains just enough to season everything. I also love to add a bit of pecorino romano, so it’s better to adjust the saltiness at the end according to our tastes. Since I used ready-to-eat main ingredients, it will be really easy and quick to prepare this soup. If, on the other hand, you have time available, perhaps prepare in advance by cooking the dried lentils and desalting the cod, all by hand. This way, you will save on expenses and eat healthier.
If you like cod, then don’t miss the upcoming recipes:
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 4 1/2 cups cooked lentils
- 14 oz desalted and deboned cod
- 5 oz leek
- 1 carrot
- 1 celery stalk
- 1 leaf bay leaf
- 0.7 oz aromatic herbs
- 1 oz blanched almonds
- 4 tablespoons extra virgin olive oil
- 2 cups water
Tools
- 1 Casserole
- 1 Chopper
- 1 Cutting board
- 1 Knife
Preparation
Clean and wash the leek, celery, carrot, and chop everything into small pieces as if preparing a minestrone.
Place the chopped vegetables in a high-sided casserole, along with three tablespoons of extra virgin olive oil and sauté for a few minutes. Add the bay leaf and water, cover three-quarters with a lid, and cook for about 30 minutes.
Meanwhile, place the aromatic herbs (in this case, I used sage, rosemary, thyme, and marjoram), blanched almonds, a tablespoon of extra virgin olive oil, and 4 tablespoons of lentils into a chopper and blend until a slightly coarse cream is formed.
At this point, add the remaining lentils, the cream just obtained, and the cod cut into moderately sized pieces to the vegetable broth. Remember not to add salt until cooking is complete, as even desalted, the cod might still flavor the soup adequately.
Let cook for 20 minutes over medium-low heat, and if necessary, add more boiling water.
Serve the Lentil, Cod, and Almond Soup piping hot directly into the dishes, garnishing with a drizzle of extra virgin olive oil and, if desired, a sprinkle of grated pecorino romano cheese.
Tips
The soup keeps perfectly in the refrigerator for a few days, but only inside an airtight glass or ceramic container.
The best way to reheat it is definitely the microwave.
It can also be frozen, but let it defrost in the refrigerator and never at room temperature.
Alternatively, defrost it directly in a pot or in the microwave.
Alternatively, defrost it directly in a pot or in the microwave.
